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Radix acanthopanacis senticosi and vitis amurensis wine and preparation method thereof

A wine and mountain grape technology, applied in the field of Acanthopanax mountain wine and its preparation, can solve the problems of poor taste, restrict the promotion and drinking of wine, strong medicinal taste, etc., and achieve the effects of good color and aroma, excellent health care effect, and removal of peculiar smell

Inactive Publication Date: 2017-10-27
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of wine has a strong medicinal taste and poor taste, so it can only be drunk as medicinal wine, which seriously restricts the promotion and drinking of this wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0016] The present embodiment provides a kind of preparation method of Acanthopanax mountain wine, it comprises:

[0017] Step S1: mix the vine and the Acanthopanax fruit in a mass ratio of 3-4:1, and crush to obtain the first mixed material.

[0018] The inventors have found through research that when the mass ratio of Vitis vinifera to Acanthopanax is 3-4:1, the fruit wine obtained after mixed fermentation has better taste, color and aroma. Optionally, the mass ratio of the mountain grape and the Acanthopanax fruit is 3.5:1.

[0019] During the selection process of raw materials, we remove immature fruits with diseases and insect pests, and choose fully mature grapes and thorns.

[0020] Optionally, the variety of Vitis vinifera is a pure Vitis vinifera variety, with an average germination rate of 91.6% and a fruiting branch rate of 93.8%; the ears are conical in shape with different shoulders, the average ear weight is 78.7 grams, the ear length is 15.2 cm, and the ear wid...

Embodiment 1

[0037] The present embodiment provides a kind of Acanthopanax wine, and its preparation method comprises:

[0038] a. After mixing the wild grape and the Acanthopanax quinquefolius according to the mass ratio of 3:1, mechanically threshing and crushing, and removing the fruit stems to obtain the first mixed material.

[0039] b. After measuring the quality and sugar content of the first mixed material, add white granulated sugar, potassium metabisulfite (0.1g is added in the first mixed material of every kilogram), and active dry yeast (in the first mixed material of every kilogram) 0.15mg) was added to obtain a second mixed material; wherein, the total sugar content in the second mixed material was 18wt%.

[0040] c. Pre-ferment the second mixed material at 25°C for 12 days, separate the pomace to obtain the supernatant, that is, the first fermentation liquid; continue to ferment the first fermentation liquid at 18°C ​​for 45 days, remove the pulp to obtain the second Two fe...

Embodiment 2

[0044] The present embodiment provides a kind of Acanthopanax wine, and its preparation method comprises:

[0045] a. After mixing the wild grape and the Acanthopanax quinquefolius according to the mass ratio of 3.2:1, mechanically threshing, crushing and removing the stems to obtain the first mixed material.

[0046] b. After measuring the quality and sugar content of the first mixed material, add white granulated sugar, potassium metabisulfite (0.11g is added in the first mixed material of every kilogram), and active dry yeast (in the first mixed material of every kilogram) 0.16mg) was added to obtain a second mixed material; wherein, the total sugar content in the second mixed material was 21wt%.

[0047] c. Pre-ferment the second mixed material at 22°C for 16 days, separate the pomace to obtain the supernatant, that is, the first fermentation liquid; continue to ferment the first fermentation liquid at 21°C for 42 days, remove the fruit puree to obtain the second fermentatio...

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PUM

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Abstract

The invention provides radix acanthopanacis senticosi and vitis amurensis wine and a preparation method thereof and belongs to the field of wine brewing. The preparation method comprises the following steps: mixing vitis amurensis and radix acanthopanacis senticosi according to the mass ratio of (3 to 4) to 1 and crushing to obtain a first fixed material; mixing white granulated sugar, potassium metabisulfite, active dry yeast and the first fixed material to obtain a second mixed material; pre-fermenting the second mixed material for 12 to 18 days at 20 DEG C to 25 DEG C; after separating peel pomace, obtaining first fermented liquid; fermenting the first fermented liquid for 35 to 45 days at 18 DEG C to 22 DEG C; separating fruit pulp to obtain second fermented liquid and aging. The radix acanthopanacis senticosi and vitis amurensis wine prepared by the method has a good health-care effect and high quality; the mouthfeel, flavor, color and luster and aroma of the radix acanthopanacis senticosi and vitis amurensis wine are relatively excellent.

Description

technical field [0001] The invention relates to the field of wine making, in particular to an Acanthopanax acanthus wine and a preparation method thereof. Background technique [0002] Acanthopanax senticosus (Rupr. et Maxim.) Harms] is a plant of the genus Aralis in the family Araliaceae. It is pungent in taste, slightly bitter, and slightly warm in nature, and it belongs to the spleen, kidney, and heart channels. Modern medical research has proved that Acanthopanax has basically the same function characteristics as ginseng, and has the effects of regulating body disorders, resisting fatigue, restoring energy, and enhancing body immunity. It has good curative effect on the treatment of wind-cold-damp arthralgia, muscle and bone spasms, physical weakness, loss of appetite, sore waist and knees, impotence, etc. It is traditionally believed that Acanthopanax is good for Qi and spleen, and has the effects of nourishing the kidney and calming the nerves. [0003] Mountain grape...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/87A61P9/10A61P3/06A61P1/00A61P13/12A61P25/20
CPCA61K36/254A61K36/87C12G3/02A61K2300/00
Inventor 姜英孙印石商云帅张宝香肖家美赵卉李珊珊曲迪
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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